Chicken and broccoli pasta

By Drum Digital
29 November 2016

Not only is this meal healthy, it’s also tasty

By Hope Malau 

Serves: 4 to 6

Preparation: 10 min

Cooking: 20 min

300 g broccoli florets

250 g shell pasta

salt and black pepper

handful coriander

2 garlic cloves

60 ml (¼ c) olive oil

10 ml (2 t) lemon zest

60 g mozzarella cheese

100 g cream cheese

1 kg chicken, cooked and shredded

handful nuts, chopped (optional)

2,5 ml (½ t) chilli flakes

  1. Cook the broccoli in boiling salted water until tender – about 5 minutes. Remove with a slotted spoon and put in a bowl. Add pasta to water and cook according to package directions. Drain.
  2. Pulse coriander, garlic, oil, lemon zest and mozzarella in a blender until finely chopped. Add half the broccoli and pulse until coarsely chopped. Season with salt and black pepper.
  3. Stir broccoli pesto and cream cheese into pasta until well coated. Fold in chicken, nuts and chilli flakes and serve.

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